Vegetarian Paleo Moscow Mule

Total time35 min

Prep time10 min

Cook time5 min

4.5

(19)

Few cocktails hit as refreshingly as a Moscow Mule, and this from-scratch version is genuinely worth the extra few minutes of prep. The secret is the homemade ginger syrup — fresh ginger simmered with honey and water until fragrant and lightly syrupy — which gives the drink a bright, spicy backbone that no store-bought ginger beer can quite match. Squeezed-to-order lime juice keeps things sharp and citrusy, while chilled sparkling water adds the fizz without any artificial sweeteners or mystery additives. Every single ingredient here is plant-based and naturally derived, so there's nothing to second-guess when you're pouring for a crowd with mixed dietary preferences. Serve it in copper mugs over plenty of ice with a mint sprig and lime wedge, and it looks as good as it tastes. It's the kind of drink that makes a casual Friday night feel like a proper occasion.

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Ingredients

2 servings

For the ginger syrup

1 oz fresh ginger, peeled and thinly sliced
1 tbsp honey
¼ cup water

For the cocktail

3 oz vodka
2 oz fresh lime juice (from about 2 limes)
1 cup sparkling water, chilled
2 cups ice cubes

For serving

2 lime wedges (optional)
2 small sprigs fresh mint (optional)

Instructions

1
Combine the sliced ginger, honey, and water in a small saucepan over medium heat, stirring until the honey dissolves. Bring to a gentle simmer and cook for 3–4 minutes, until the liquid is fragrant and lightly syrupy. Remove from heat and let steep for 15–20 minutes, until cooled to room temperature.
2
Pour the cooled ginger mixture through a fine-mesh strainer into a small bowl or jar, pressing the ginger slices to extract as much liquid as possible. Discard the solids.

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